Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration

Abstract

SummaryIn this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on the basis of osmotic dewatering rate, water loss and solid gain. Next, the effective time of dehydration was determined and in the second part of research samples were initially dehydrated for 30 min and dried. Five different procedures of drying were established on the grounds of convective method enhanced with microwave and infrared radiation. The influence of osmotic dehydration on the drying kinetics and final product quality was analysed. It was found that it did not influence the drying kinetics significantly but positively affected the final product quality. Negligible influence on the drying kinetics was attributed to solid uptake, which may block the pores, hindering heat and mass transfer. It was also concluded that the application of microwave and/or infrared radiation during convective drying significantly influenced the kinetics of the final stage of drying. A proper combination of aforementioned techniques of hybrid drying allows reducing the drying time. Differences between the particular dehydration methods and drying schedules were discussed.

Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) – The influence of ultrasound on process kinetics and product quality

“…This crust may greatly hamper the transport of moisture, thus slow down the whole drying process. The authors of this paper have already stated in previous studies that an excessive SG increase during OD may negatively affect the drying rate [5] , [26] , [27] .…”

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

“…Choo et al [ 42 ] demonstrated the usefulness of both hybrid drying methods (with and without pre-convection drying), which effectively reduced the specific-energy consumption during drying of Murraya koenigii leaves. Many other researchers have shown that, due to the penetration of the osmotic substance into the plant tissue, OD has a large impact on the structure and properties of products obtained by using microwave drying [ 41 , 43 , 44 , 45 ].…”

Yardımcı gıda teknolojileri ile elmadan probiyotik atıştırmalık üretiminin ön çalışması

“…Osmotic dehydration, vacuum drying, hot air drying, ultrasound application, emulsifying,microwave technology, fermentation, freezing, high pressure processing, and pulsed electric field treatment are common technologies for basic drying of fruit products. In addition, they are used as assisting applications in the drying (Garcia-Noguera et al, 2010;Chen et al 2016;Mierzwa et al, 2017;Nowacka et al, 2017;Zielinska and Markowski, 2017). Some of them are possible technologies for the production of probiotic foods (Tripathi and Gri, 2014;Ramya and Jain, 2017;Ambros et al, 2018).…”

“…It is also used in food industry as a probiotic and protective culture (Flores-Andrade et al, 2017). We aimed to produce probiotic apple snack with regard to the statements that literature knowledge of probiotic fruit products is limited (Puente et al, 2009); well-designed strategies and novel approaches based on keeping probiotic cells alive are necessary for the drying technology (Broeck et al, 2016;Flores-Andrade et al, 2017); optimization of air drying periods helps to reduce energy and costs (Garcia-Noguera et al, 2010); co-and/or pre-treatments are needed for avoiding organoleptic changes while drying by air (Mierzwa et al, 2017), and improving the final product quality (Garcia-Noguera et al, 2010). As the preliminary stage of the production, the conditions of the pretreatments, penetration time and drying technology were optimized.…”